Roasted Strawberries, adapted from Heidi Swanson at 101 Cookbooks

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This morning, Danny and Lucy and I drove to our favorite farmers’ market on Vashon, finally open after months of us waiting. Cherries! Asparagus! Rhubarb! At the base of what we do, we’re really just geeky excited about food.

Small strawberries, sweet and red all the way through, stood right in front of us. We bought a flat, of course. There will be strawberry crisp and homemade strawberry soda and strawberry smoothies for breakfast. This evening, however, we’ll have frozen yogurt popsicles studded through with roasted strawberries. Lucy will be so happy.


about 1 cup of roasted strawberries
8 ounces fresh strawberries, topped and cut in half
2 tablespoons maple syrup
1 tablespoon balsamic vinegar (or port or something thick and syrupy)
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt